I've been making this juicy, savory Cherry Tomato Bruschetta Appetizer almost weekly while reminiscing of Italy and the wonderful food we had. Since the pandemic isn't allowing us to travel anymore, we are all trying to bring foods from around the world into our kitchen!
We traveled to Italy last May and it was absolutely gorgeous. My favorite was staying in the Chianti region where we rented in a villa in the middle of the vineyards…absolutely breathtaking. Our trip also included a visit to Florence/Tuscany region, Milan, and Rome. We did some pizza making, ate so much spaghetti, had gelato DAILY, and saw the most amazing views.
One of those days, we hired a chef for dinner who cooked us a 4-course meal. Our chef made different kinds of bruschetta: a tomato bruschetta and a zucchini bruschetta on freshly made bread. They were so delicious! The tomatoes in Italy just taste different. I also learned that it’s pronounced “broo·skeh·tuh”…and that I have been pronouncing it wrong this whole time!
Bruschetta has always been one of my favorite Italian appetizers and it’s SO easy to make! It’s works great as a mid-day snack or an appetizer. Get ready to have this as your next appetizer!
How to make this Cherry Tomato Bruschetta Appetizer:
- Chop the cherry tomatoes in quarters.
- Add the garlic, basil, olive oil, balsamic vinegar, salt, and pepper.
- Mix it all up!
- You can prepare the mix ahead of time and serve it on your choice of bread when you're ready to serve!
Quarter the tomatoes Add the minced garlic Add the chopped basil Add the olive oil and balsamic vinegar Add the salt and pepper
How I like to eat this appetizer:
- I love using these mini toasts for serving many of my appetizers (or eating as a snack myself!). These are the same toasts I used for my blueberry balsamic cream cheese appetizer as well!
- I like to make my mix in advance so the flavors soak up really well.
- When I'm not serving as an appetizer, I like to toast a piece of sourdough bread and pile the mixture up!
- I prefer to drain the excess tomato juice after chopping them so the mixture doesn't get too watery.
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Cherry Tomato Bruschetta Appetizer
Ingredients
- 1 cup cherry tomatoes; quartered
- 2 cloves garlic; minced
- ⅓ cup packed basil leaves; chopped
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt; adjust to your taste
- your choice of bread or crackers
Instructions
- Optional: Add quartered cherry tomatoes in a colander to drain out any excess water. I prefer doing this so the mixture doesn't get too watery.
- Add the drained tomatoes, garlic, basil leaves, olive oil, balsamic vinegar, black pepper, and salt to a medium bowl and mix well.
- You can prepare this ahead of time so the flavors soak up well or use it immediately! Top it over your favorite toasted bread, crackers, or make it into a bruschetta flatbread.
Notes
- I drain the excess tomato juice in a colander after chopping them so the mixture doesn't get too watery.
- Optional: you can add some fresh mozzarella cheese to your toasts.
- I love using mini bruschetta toasts for serving many of my appetizers, including this one.
- I like to make my mix in advance so the flavors soak up really well.
- When I'm not serving as an appetizer, I like to pile the mixture on a piece of toasted sourdough bread.
Nutrition Info
So nice